Easy Panzanella: Bread Salad Bonanza!

This Panzanella salad is all about enjoying the deliciousness of ripe tomatoes, crusty Italian bread, and a tangy dressing! When you toast the bread in the oven with a bit of olive oil, it gets a nice crunch.

Panzanella salad comes from Tuscany, Italy. It’s made with ripe tomatoes, bread, and a simple tangy dressing. Even though it’s made with basic ingredients, it tastes amazing, especially in the summer when tomatoes are super tasty.

With juicy tomatoes and crispy bread, this Panzanella salad is a real treat during the summer. And if you add fresh basil on top, it makes it even better. Panzanella salad is perfect for a light summer dinner—it’s satisfying and refreshing all in one dish.

Panzanella Salad Recipe

Panzanella Salad Recipe

Panzanella is a delicious Italian salad packed with flavor and texture. It's made with bread, tomatoes, and red onion, creating a mouthwatering combination. Personally, I like to add mozzarella cheese and olives to mine for an extra burst of flavor. It's the perfect dish for enjoying on a summer day. The key to making a fantastic panzanella is using slightly old, chewy bread that can soak up the dressing without turning mushy. When all the flavors come together, it creates a delightful dish, perfect for a warm summer evening, whether served alongside other dishes or enjoyed on its own.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Italian
Servings 6
Calories 170 kcal


  • Large mixing bowl
  • Sharp Knife
  • Cutting Board
  • Baking sheet or toaster oven  (for toasting bread)
  • Salad tongs or spoon for mixing


  • 4 cups Stale Bread cubed
  • 2 large Tomatoes chopped
  • 1 Cucumber sliced
  • 1 Red onion thinly sliced
  • 1/2 cup Fresh basil leaves chopped
  • 1/4 cup Extra virgin Olive oil
  • 2 tbsp Red wine vinegar
  • Salt and pepper to taste


  • Heat your toaster oven or regular oven to 375°F (190°C).
  • Put the cubed stale bread on a baking sheet and toast it in the oven for about 10 minutes until it’s crispy. Let it cool.
  • In a big bowl, mix chopped tomatoes, sliced cucumber, thinly sliced red onion, and chopped basil leaves.
  • Add the toasted bread to the bowl.
  • Mix together extra virgin olive oil, red wine vinegar, salt, and pepper in a small bowl to make the dressing.
  • Pour the dressing over the salad in the big bowl.
  • Gently mix everything until the bread is coated with the dressing and all the ingredients are mixed.
  • Let the salad sit for 10 minutes to let the flavors blend.
  • Serve the Panzanella Salad on a platter or plates. Enjoy!


  • You can put different types of green leaves in the salad, like romaine, leaf lettuce, or escarole.
  • It’s a good idea to add some bell peppers too, which is a traditional choice.
  • I like using fresh sourdough bread for this salad, but you can also use ciabatta, French bread, or Italian bread.
  • Keep any leftovers in a sealed container for up to 2 days. The bread might get a bit soggy from the dressing, but some people, including me, actually enjoy it that way!

Nutrition Facts:

Calories170 kcal

Does the Bread in Panzanella Salad Get Soft and Wet?

Does the Bread in Panzanella Salad Get Soft and Wet?

Nope, the bread won’t get soggy. Just make sure you use crusty Italian bread. It’ll soak up a bit of the dressing and tomato juice, but it’ll stay tasty, not soggy. Trust me on this one!

What Other Foods Can You Eat With Panzanella Salad?

Panzanella salad tastes amazing with grilled chicken! It goes nicely with any grilled meat, like flank steak, shrimp, or salmon. It’s a lively and refreshing dish, perfect for those summer barbecues and cookouts.

Can I Prepare This in Advance?

Nope, it’s not a great idea to make Panzanella Salad ahead of time. It gets soggy too quickly. But you can toast the bread the day before and mix everything right before serving to keep it fresh.

Can I Sprinkle Some Cheese On Top?

Adding cheese on top would make the salad even better! I like feta, but creamy burrata or fresh mozzarella would be great too. If you want the cheese to stay in chunks, cubed mozzarella would work well.

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